Chicken Pot Pie

This recipe is a perfect way to get rid of leftover chicken and most of these ingredients you have on hand. Win win all around!



  • 1 Cup flour
  • 1/3 Cup oil
  • 2 Tbsp sugar
  • 1 Tsp baking soda
  • Salt
  • Water
  • 1 Medium onion
  • 1 Large potato
  • 3 Chicken cutlets
  • 1 Can peas and carrots
  • 2-3 Tbsp consume
  • 2 Tsp garlic powder
  • Salt and pep
  • Water
  • Flour
  • Frozen puff pastry dough

I created my own crust, but you can easily use a graham cracker pie crust or frozen quiche crust. Mix all the ingredients together and add water until it’s the right doughy consistency. Spread the dough out on an oiled circular pan and bake on 350 for about 10 minutes just to make sure the dough gets cooked through. Now set that aside and let’s focus on the main part, the filling!


Saute a chopped onion and once its translucent, add in chopped potatoes. Cook for a few minutes until potatoes look mostly cooked through and add in chunks of chicken. Once the chicken is cooked, add peas and carrots and spices. You can also add other veggies, like sweet potato and zucchini. Add water to cover the mixture and then add flour to thicken it up. Don’t add too much flour because we don’t want it to be cakey, more like a gooey consistency. Fill the pie crust and shake slightly to get it to fall evenly. (If you have extra filling, which can happen, just crush up graham crackers and use muffin tins for the excess.) Add some rolled out pastry dough on top and bake on 350 until the dough is brown. Everything is cooked inside so no need to worry about under cooking. And that’s all folks! Just a delicious, fun, all american fav dinner!


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